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Herbed Pan Roast of Salmon with Warm Greens and Herb Vinaigrette (Emeril Lagasse) Recipe

Herbed Pan Roast of Salmon with Warm Greens and Herb Vinaigrette (Emeril Lagasse) Recipe

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Herbed Pan Roast of Salmon with Warm Greens and Herb Vinaigrette (Emeril Lagasse)

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Ingredients:

Serving

herb vinaigrette , recipe follows
4 (6-oz) salmon fillets, skin and pin bones removed
1 tsp kosher salt
1 tsp freshly ground white pepper
4 tsp dijon mustard
1 1/2 cups chopped fresh assorted herbs such as basil , chervil , chives , tarragon , dill , or any other herb of your choice ( we used 2 (1-oz) packages emeril's seafood roasting herb blend)
2 tbsp clarified butter or olive oil
1 cup water
warm greens, recipe follows
1/4 cup tarragon , basil , or other herb vinegar
2 tbsp minced shallots
1 tbsp minced garlic
1/4 cup assorted chopped fresh herbs (combine basil, tarragon , cilantro , parsley or oregano)
1 tsp kosher salt
15 turns freshly ground black pepper
3/4 cup olive oil
1 tbsp olive oil
5 cups assorted greens (such as frisee , spinach , arugula
2/3 cup water
1/2 tsp kosher salt
1/2 tsp white pepper

Directions:

Prepare the Herb Vinaigrette, and set aside. Preheat the oven to 350 degrees F.
Sprinkle the salmon fillets on both sides with the salt and pepper. Spread the mustard on both sides of each fillet, dredge them in the chopped herbs, and press the herbs onto the fillets with your hands.
Heat the butter or oil in a 10-inch, ovenproof, nonstick skillet over high heat until very hot. Place the salmon fillets in the skillet and cook for about 1 minute per side, turning carefully so not to damage the herb crust. Place the skillet in the oven and roast for about 5 minutes for medium, 10 minutes or longer for well done.
While the salmon is baking, prepare the Warm Greens.
To serve, place 1 serving of the greens on each plate, top with a salmon fillet, and drizzle with additional vinaigrette.
Herb Vinaigrette:
Combine the vinegar, shallots, garlic, herbs, salt, and pepper in a bowl. Slowly whisk in the oil and continue whisking until thoroughly emulsified. Use immediately or store, refrigerated, in an airtight container for 3 days. Whisk before serving.
Yield: about 1 cup
Warm Greens:
Heat the oil in a large skillet over medium-high heat. Add the greens, water, salt, and pepper and heat, stirring gently, just until the greens wilt, for about 2 minutes. Remove from the heat.
Toss the warm greens with about 1/2 cup of the herb vinaigrette and serve immediately.
Note: To remove dirt from greens, place them in a colander or large strainer and rinse them with cool water, preferably with your sink's spray attachments, if you have one. Spread the greens on a dishtowel or several paper towels and gently pay them dry. Or use a salad spinner, if you have one.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	592.57 Kcal (2481 kJ)
Calories from fat	488.68 Kcal
		% Daily Value*
Total Fat	54.3g	84%
Cholesterol	42.47mg	14%
Sodium	1702.2mg	71%
Potassium	191.93mg	4%
Total Carbs	17.16g	6%
Sugars	0.48g	2%
Dietary Fiber	7.64g	31%
Protein	15.02g	30%
Vitamin C	22.9mg	38%
Vitamin A	17.4mg	580%
Iron	4.6mg	26%
Calcium	199.2mg	20%

Amount Per 100 g
Calories	116.52 Kcal (488 kJ)
Calories from fat	96.09 Kcal
		% Daily Value*
Total Fat	10.68g	84%
Cholesterol	8.35mg	14%
Sodium	334.71mg	71%
Potassium	37.74mg	4%
Total Carbs	3.37g	6%
Sugars	0.09g	2%
Dietary Fiber	1.5g	31%
Protein	2.95g	30%
Vitamin C	4.5mg	38%
Vitamin A	3.4mg	580%
Iron	0.9mg	26%
Calcium	39.2mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.